2 (13"x9") pans
13 c. spaghetti sauce with meat
2 lbs. shredded Mozzarella cheese
3 (15 oz.) size ricotta cheese
1 c. grated Parmesan cheese (plus 1 c. grated Parmesan to reserve)
2 tbsp. parsley flakes
16 oz. lasagna noodles

Mix ricotta, Parmesan and parsley together. Reserve 1 cup of spaghetti sauce plus 1 more cup of Parmesan. Cook lasagna noodles and drain well.

In each pan layer:

3 strips of noodles

2 cups spaghetti sauce

1/3 pound Mozzarella

1 cup of ricotta mix (dot around, hard to spread)

Repeat 2 more times. Thinly spread 1/2 of reserved spaghetti sauce on top of each pan. Sprinkle 1/2 cup of Parmesan on top. Can refrigerate or freeze. Bake at 350 degrees, uncovered for 1 hour. Let stand for 15 minutes before serving. Allow more time for baking if lasagna was frozen.